COOKING EFFECTS ON TITIN IN FRESH AND PROCESSED BEEF PRODUCTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1992.tb00469.x/fullpdf
Reference23 articles.
1. Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness
2. An immunological method to assess protein degradation in post-mortem muscle
3. Temperature-dependent cooking toughness in beef
4. Changes in Titin and Nebulin in Postmortem Bovine Muscle Revealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy
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